Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
 Norristown Health Center
 1430 DeKalb Street, PO Box 311
 Norristown, PA 19401
 phone:  (610) 278-5117
 fax: 610-278-5167
Total Violations:    11 Date of Inspection:    8/20/2008
Risk Violations Count:    5 License Number:    CC 295
Arrival Time:    10:25:00 AM Expiration date:    11/30/2016
Departure Time:    12:45:00 PM Facility Closure:    
 Food Facility Name
  Assi Plaza P. A. Inc.
  1222 Welsh Road
  Syng Man Rhee
 Purpose of Inspection
 Re-inspection on or after


IN=in compliance    OUT=not in compliance    N/O=not observed    N/A=not applicable
COS=corrected on-site during inspection    R=repeat violation
Compliance Status COS R
Demonstration of Knowledge
1 IN Certification by accredited program, compliance with Code, or correct responses    
Employee Health
2 IN Management awareness; policy present    
3 N/O Proper use of reporting; restriction & exclusion    
Good Hygienic Practices
4 IN Proper eating, tasting, drinking, or tobacco use    
5 N/O No discharge from eyes, nose, and mouth    
Preventing Contamination by Hazards
6 N/O Hands clean & properly washed    
7 IN No bare hand contact with RTE foods or approved alternate method properly followed    
8 OUT Adequate handwashing facilities supplied & accessible    
Approved Source
9 IN Food obtained from approved source    
10 N/O Food received at proper temperature    
11 IN Food in good condition, safe, & unadulterated    
12 IN Required records available: shellstock tags, parasite destruction    
Protection from Contamination
13 OUT Food separated & protected    
14 OUT Food-contact surfaces: cleaned & sanitized   X
15 IN Proper disposition of returned, previously served, reconditioned, & unsafe food    
Compliance Status COS R
Potentially Hazardous Food Time/Temperature
16 N/O Proper cooking time & temperature    
17 N/O Proper reheating procedures for hot holding    
18 N/O Proper cooling time & temperature    
19 IN Proper hot holding temperature    
20 OUT Proper cold holding temperature    
21 IN Proper date marking & disposition    
22 N/A Time as a public health control; procedures & record    
Consumer Advisory
23 OUT Consumer advisory provided for raw or undercooked foods    
Highly Susceptible Populations
24 N/A Pasteurized foods used; prohibited foods not offered    
25 N/O Food additives: approved & properly used    
26 IN Toxic substances properly identified, stored & used    
Conformance with Approved Procedure
27 IN Compliance with variance, specialized process, & HACCP plan    
Risk factors are improper practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public Health Interventions are control measures to prevent foodborne illness or injury. * - Critical Item Requiring Immediate Action
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods.
Compliance Status COS R
Safe Food and Water
28 IN Pasteurized eggs used where required    
29 IN Water & ice from approved source    
30 IN Variance obtained for specialized processing methods    
Food Temperature Control
31 IN Proper cooling methods used; adequate equipment for temperature control    
32 N/O Plant food properly cooked for hot holding    
33 IN Approved thawing methods used    
34 IN Thermometer provided & accurate    
35 IN Food properly labeled; original container    
Prevention of Food Contamination
36 OUT Insects, rodents & animals not present; no unauthorized persons    
37 OUT Contamination prevented during food preparation, storage & display X X
38 IN Personal cleanliness    
39 N/O Wiping cloths: properly used & stored    
40 IN Washing fruit & vegetables    
Compliance Status COS R
Proper Use of Utensils
41 IN In-use utensils: properly stored    
42 OUT Utensils, equipment & linens: properly stored, dried & handled X X
43 IN Single-use & single-service articles: properly stored & used    
44 IN Gloves used properly    
Utensils, Equipment and Vending
45 OUT Food & non-food contact surfaces cleanable, properly designed, constructed, & used    
46 OUT Warewashing facilities: installed, maintained, & used; test strips    
47 IN Non-food contact surfaces clean    
Physical Facilities
48 IN Hot & cold water available; adequate pressure    
49 IN Plumbing installed; proper backflow devices    
50 IN Sewage & waste water properly disposed    
51 IN Toilet facilities: properly constructed, supplied, & cleaned    
52 IN Garbage & refuse properly disposed; facilities maintained    
53 OUT Physical facilities installed, maintained, & clean   X
54 IN Adequate ventilation & lighting; designated areas used    
  Montgomery County Health Department -- Division of Environmental Services
Inspection Report for Food Establishments
DISINFECTANT/SANITIZER:  Heat:   Chemical: Cl  CFSM Name: Thaddeus Shin 08 TS 012307  Exp. Date: 6/30/2011
Item/Location Temp Item/Location Temp Item/Location Temp
Walk in cooler 37 ° F Walk in freezer 10 ° F Display case 35 ° F
Reach in cooler 35 ° F Walk in cooler 39 ° F Display case 36 ° F
Walk in cooler 38 ° F Walk in cooler 38 ° F Display case 37 ° F
sauce 39 ° F chicken 138 ° F Display case 41 ° F
  Item No.                                                 Violations cited in this report must be corrected within the time frames below.
  7 & 44-Employees touching breads without gloves in Bakery Dept.
  8-handsink blocked in Deli Dept, hand sink broken in deli dept (next to three basin)
  Repair within 48 hrs. A follow up will occur to ensure handsink has both hot and cold running water.
  Equipment in hand sink in deli prep area, food debris in hand sink in meat dept.
  13-Raw eggs Stored over ready to eat foods in various walk in and reach in coolers through out different depts.
  14-Mold like growth on interior Shield of ice machine, heavy stained cutting boards in meat (R), produce and deli depts.
  20-Raw eggs sitting out at 53F. Voluntarily discarded.
  23-Provide consumer advisory for raw or undercooked foods (ie: sushi).
  35-Unlabeled dry goods in Bakery Dept.
  36-Mouse like droppings along wall in warehouse. Provide professional pest control report to MCHD within 10 business days. 215 784 5524
  Fly like insects in seafood dept. Glue strips hanging from ceiling in seafood and deli depts.
  37-Open bag of dry goods an warehouse (2R)- Corrected. Hair restraints lackingfor employees in meat dept (2 R)
  42-Ice shovel stored between door and door fixture next to ice machine in warehouse. Corrected.
  45-torn gasket in Standing ovens door is Bakery Dept, grease build up on sides of fryers in Bakery Dept.
  45-food debris on outside surface of reach in cooler in produce prep room. Debris buildup on grates of produce retail displays.
  Dirt and mold like growth on filters located in lobster and fish tank areas.
  46-Test strips lacking for three basin sinks throughout facility.
   food prep in wash basin of 3 compartment sink in deli and seafood departments.
  53-Floor damage in seafood walk in cooler, chipping and damaged floors in following areas: throughout warehouse,
  retail frozen ice cream section, in front of deli department entrance
  Stained/missing ceiling tiles over retail seafood display cases.
  Open air spaces at frames of loading dock (R) and Exit door of dry goods ware house
  **The consumption of raw or undercooked food items may increase the likelihood for food borne illness.
  Person in Charge: Dong Lee
Inspector (Signature):  Rachel Larason             Please see original copy for PIC signature
    Date: 8/20/2008

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